Recipe By : Sylvia Woods
Serving Size : 8 Preparation Time :1:00
Categories : Breakfast Soul Food
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c All-purpose flour
3/4 c Sugar
2 tb Baking powder
2 c Milk
8 tb Unsalted butter -- melted,
- plus more for the griddle
1 lg Egg
2 ts Vanilla extract
1/2 ts Yellow food coloring
Stir the flour, sugar, and baking powder in a large bowl until mixed.
In another bowl, beat the milk, melted butter, egg, vanilla, and food
coloring until blended. Pour the wet ingredients into the dry
ingredients and beat until just blended. It's better to leave a few
lumps than to overmix and make tough hotcakes. The hotcakes will be
lighter if you let this batter stand at room temperature for about
30 minutes, or refrigerate it up to 1 day.
Heat a griddle or large heavy pan (cast iron is perfect) over medium
heat. The griddle is hot enough when a drop of water skitters quickly
across the surface. Brush the griddle with a little melted butter.
Pour about 1/3 cup of batter for each hotcake, leaving a little space
between the hotcakes to make it easy to turn them. Cook them until
golden brown underneath (lift a corner to peek) and bubbles start to
pop on the topsides. Flip the hotcakes carefully and cook them until
the undersides are golden brown. Repeat with the rest of the batter.
Serve hot with butter and maple syrup.
